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This is the time of year that sometimes it’s hard to catch your breath. Just as soon as I think I am done buying presents, making plans, and baking cookies, something else pops up and throws me for a loop. It’s hard to keep everything under control! I keep telling myself that making lists helps, but I have four or five sticky notes on my computer right now, all with semi-completed lists of different projects to finish or presents to buy. That’s why this past Sunday, I knew I needed to make a large quantity of something so that I at least would not have to worry about what to make for dinner in between it all. I, like I’m sure many of you did, froze my leftover turkey carcass from Thanksgiving, knowing that I wanted to do something with it but unsure when I’d have time to do so. I thawed it out on Saturday, and on Sunday, I set to work making this simple turkey noodle soup. I figured this would also be the perfect opportunity to utilize my Knorr Homestyle Stock, who I have been working with this year to create delicious new recipes for their brand. You can read all about my partnership with Knorr here, and check out all of the other family friendly recipes that I have created for them so far. I can’t believe that the end of the year is almost here and that our partnership is almost over! I suppose all things must end, but I truly have had a great time challenging myself to come up with something new for them twice a month – it’s always important to push yourself, even in stressful times, right? I think that it helps you to keep things in perspective. I hope that everyone has time to sit down and enjoy a comforting bowl of this turkey noodle soup (or something similar) some time this week – you’ve always got to make time for you!

Your ingredients.

Dice your celery.

And your carrots.

Mince your ginger and garlic.

Cook the onions, celery, and carrots in two tablespoons of butter over medium-high heat until the onions are translucent, about 5-8 minutes, then add in the ginger and garlic and stir until fragrant.

Add in your chicken stock, salt, pepper, fennel, and bay leaves.

Add in your cooked turkey carcass and herbs. Bring to a boil, cover, reduce the heat to medium, and simmer for 1 1/2 hours, until the meat is falling off the turkey bones.

Let the turkey cool until you can comfortably handle it with your hands, then pick the meat off the bones and discard the rest of the carcass. You can let the soup sit off the heat while you do this, then skim the fat off the top before adding the turkey back in and heating back up.

Boil your egg noodles until al dente, about 8 minutes, then rinse under cold water to stop the cooking process. Add them to your hot soup and serve.

2 tubs Knorr Homestyle Stock + 10-12 cups of water (enough to cover the turkey; alternatively, you can use 10-12 cups of regular chicken broth)

2 bay leaves

½ teaspoon kosher salt

¼ teaspoon ground black pepper

⅛ teaspoon fennel seeds

6 sprigs fresh thyme

3 sprigs fresh rosemary

¾ pound egg noodles, boiled according to package directions

Instructions

Melt your butter in a large, heavy bottomed pot over medium heat. Add in your diced onion, celery, and carrot and cook until the onions are translucent, about 5-8 minutes, over medium-high heat, stirring often. Add in your garlic and ginger and cook for 1 minute, until fragrant.

Add in your Knorr Homestyle Stock and 10 cups of water (or just 10 cups of chicken stock), bay leaves, salt, pepper, and fennel. Stir to combine. Add in your turkey carcass (I have to break mine in half with my hands to fit it) and pour some more water or stock over it to cover as best you can (some of mine was still uncovered - that's okay) and herbs (I tied mine together, but you don't have to). Bring to a boil, then reduce the heat to medium-low and cover. Cook for 1½ hours over medium-low heat, stirring every so often, until the meat falls off the bones.

Remove the carcass from the pot and place it on a cutting board. Turn the heat off of the soup and let it sit - you want it to cool a bit so that you can skim off any fat from the top. Let the turkey cool enough so that you can handle it, then remove as much meat as you can with your hands and discard the bones.

Cook your egg noodles according to the package directions, drain, then immediately rinse under cold water to stop the noodles from cooking. When you are ready, skim the fat off of the top of the soup and discard it. Turn the heat up to medium and add in the turkey meat. Stir to combine. When the soup is hot, add in the noodles and stir. Taste and adjust seasonings as needed, then serve.

Yum! We made a version of this right after Thanksgiving, but I like that yours has ginger and garlic in it. So tasty!
I agree with Anthony, I bet Knorr is very happy with their partnership with you. So many delicious recipes you’ve created this year. I don’t know how you do it but it’s inspiring!

YES! I expected way more turkey noodle soup renditions this season, and was very disappointed to see very few popping up in BlogLand. My mom makes a mean TNS, but I’m loving your addition of ginger! Mmmm… Soup making is definitely in my plans this weekend, I can’t wait.